Tag Archives: Carrots

I am easily excitable when it comes to food. In other aspects of my life as well, passion is my North Star. When something just feels right, I tend to try and steer my ship in that general direction. It’s a magnetic pull, really. Things could be no other way than what they are. Now we arrive at the ever-elusive point: the hummus. Not your traditional hummus, oh no, this is a special sort of hummus. It is intoxicating and rich and downright wonderful, something that you’ll want to make over and over again on those days that things just aren’t going your way and you’d just kill for an ingestible that won’t make your stomach swell to the point of no return.Continue reading →

1.) Toss all of the ingredients together in a large bowl save for the sesame seeds. Use the back of a large serving spoon to really work the avocado into the vegetables to create a creamy dressing of sorts.

2.) Set aside for at least 30 minutes to allow for the avocado and lemon juice to soften up the kale. Serve garnished with a sprinkling of sesame seeds.

1.) In a large pot or Dutch Oven, heat oil over medium-high heat. Saute onions for 10 minutes; until begin to turn golden. Add garlic and ginger and saute for 1 minutes. Add carrots and saute for 2 minutes.

2.) Add broth, bring to a boil, reduce heat, cover, and simmer until carrots are very tender; 20-30 minutes.

3.) Cool slightly and puree in batches. Return to pot and stir in cumin and coriander. Serve garnished with a spoonful of yogurt and a large handful of chopped cilantro.

1.) Scrub and peel carrots. Cut them on a diagonal so that you have discs about two inches long and 1/4-1/2″ thick.

2.) Bring the broth to a boil in a small saucepan. Add honey, butter, parsley, and carrots. Give everything a good stir, reduce heat, cover, and simmer for 5-10 minutes, depending on the thickness of your carrots, until tender.

3.) Remove carrots from pan using a slotted spoon and place in a covered dish to keep warm. Continue to simmer the remaining liquid until it has thickened slightly; 15-20 minutes. To serve, spoon broth over carrots, and sprinkle with a bit of sea salt.

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Hey there! My name is Emily Todd and this is my space to ramble on about my one true bliss - cooking. I've recently become a bit of a farmer's market addict and focus primarily on seasonal, natural foods, not just because I feel good eating them, but also because they taste amazing. But don't worry - I still insist on eating dessert each and every night.

Emily Todd

Emily Todd is a habitually hungry marketer, restaurant fiend and recovering model based out of New York, NY.